Manuka honey is produced from the nectar of flowers of Leptospermum trees, or Manuka plants, which is native to south-east Australia and New Zealand.

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The medical benefits of manuka honey is largely due to the presence of methylglyoxal (MGO), which is produced non-enzymatically from dihydroxyacetone (DHA) which is present in manuka nectar where the bees harvest to create Manuka honey.

The main difference is the location. Australia is home to 84 of the 87 known Leptospermum species worldwide. Only one species of Leptospermum is found in New Zealand and this variety originated in Australia. In fact, 16% of Australian manuka honey has higher potency than the New Zealand hospital-grade manuka honey.

All honey has a level of antibacterial and anti-microbial properties. Except Manuka honey has a magical ingredient called methylgloxal, or MGO, where the antibacterial and anti-microbial properties are much more potent.

In normal honey the hydrogen peroxide breaks down over a period of time and then the antibacterial and anti-microbial properties are lost. But thanks to Manuka honey's MGO, the antibacterial and anti-microbial properties remain after the hydrogen peroxide has broken down.

The higher the MGO rating on your Manu Manuka honey, the better the antibacterial and anti-microbial properties and health benefits are.

Manu Manuka supplies only VERY high levels of MGO. You will not find the level of MGO that Manu Manuka supply in your local supermarket, or for that matter, even in most boutique suppliers. The average supermarket in Australia stocks Manuka honey at level of MGO 5+ up to MGO 300+. Whereas, Manu Manuka only supplies MGO 800+ and up to MGO 1700+ which is one of the highest grades of Manuka honey available.

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What Is the difference between MGO and UMF?

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Both are systems used to grade the quality and purity of manuka Honey. An MGO rating is a standardised measure of methyglyoxal content and is an indicator of potency and quality. UMF was developed by the Honey Association of New Zealand. The table below outlines the MGO to UMF conversions.

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MGO to UMF

300+ MGO = 11+ UMF

550+ MGO = 16+ UMF

600+ MGO = 17+ UMF

800+ MGO = 20+ UMF

1200+ MGO = 25+ UMF

1400+MGO =  27+ UMF

1700+ MGO = 31+ UMF

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Many types of honey have health benefits such as fatty acids, minerals, carbohydrates, proteins, phenolic and flavonoid compounds. But Manuka honey is particularly special as it has very high levels of methylglyoxal (MGO) which correlates with antibacterial activity.

Research has discovered that Manuka honey has anti-bacterial, anti-fungal, anti-viral, anti-oxidant and anti-microbial properties. Which makes Manuka honey an excellent naturally occurring treatment for a variety of health problems.

Unlike many alterative treatments, there is scientific evidence that supports the healing benefits of Manuka honey. In fact, the U. S. Food and Drug Administration (FDA) has approved bandages infused with Manuka honey for wound treatement, both over-the-counter and prescription sales.

Manuka honey, like any other honey, is high in sugar. It has 12g sugar per 15g (2 tsp) serving, with 49 calories per 2 tsp, and it is low in fat, fibre and protein with less than 0.5g respectively. There is almost no salt content in manuka honey.

Both honey and sugar are carbohydrates. And both contain two types of sugar: glucose and fructose.

The proportions of glucose and fructose are:

• Sugar - 50% fructose and 50% glucose

• Honey - 40% fructose and 30% glucose

The remainder of the ingredients in honey are water, pollen and natural minerals such as magnesium and potassium which are linked to health benefits.

The refined fructose found in sweeteners is metabolized by the liver and has been associated with:

• Fatty liver disease

• Diabetes

• Obesity

Sugar has higher GI than honey which means sugar is digested and absorbed into the body quicker which will cause a faster rise in blood sugar. Honey is also sweeter than sugar so less may be required.

Manuka honey is both antibacterial and bacterial resistant. This means that bacteria shouldn’t be able to build up a tolerance to its antibacterial effects.

Studies suggest Manuka honey is effective for:

• Treating throat infections

• Treating ulcers

• Treating acne

• Treating digestive problems

• Sooth a sore through

• Improve digestive systems

• Treating wounds

• Clearing infections

• Promote oral health

• Stomach aches

• Boosting the immune system

• Energy boosting

Diabetics

If you have diabetes you should consult your doctor before using honey products.

Allergies

If you have an allergy to bees or honey it is likely that you will have an allergy to Manuka honey. It is best to avoid Manuka unless you have a doctors advice to do otherwise.

Infants

Infants under 1 year old should not use Manuka.

If You Are Unsure

Please consult your doctor if you are unsure what affect Manuka will have on you.

Honey has an almost indefinite life. However, we recommend that you consume your honey within 12 months as the MGO will reach its peak in 12-18 months and then start to degrade slowly.

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It is recommended that a maximum of 1-2 tablespoons per day is an ideal portion size of manuka honey to benefit from the properties of Manuka honey and balance it against the high level of sugar found in all honey.

There are endless ways to use Manu Manuka honey. Here are some ideas

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• Eat it straight from the bottle

• Put it on toast

• Pour it over porridge

• Add to yogurt

• Applied directly on wounds

• Apply as a face mask for acne and healing

• In salad dressings, with mustard, olive oil and vinegar

• In smoothies

• In overnight oats

• In desserts

• Drizzled over ice cream

• On your pan cakes

• In your cocktails. I know. But a great way to be good when being naughty :)

Tell us how you are using your Manu Manuka honey. We'd love to hear your ideas.

Never put Manuka honey into boiling water or a very hot tea (over 40 degrees Celsius). There are naturally occurring bio-ingredients in Manuka honey that give it antibacterial properties. The enzymes in Manuka honey will be destroyed by high heat or prolonged exposure to high temperatures.

There are studies that show that athletic performance is boosted through using honey as a fuel source. Honey is released into the body at a slower rate than glucose products, which allows it to last longer as a fuel source. A study on the athletic performance of cyclists, where one group was given engineered glucose-only gel and another group was given honey, showed that whilst both increased performance, using honey as a fuel source performed even better.

Manuka honey also has the added advantage of nutritional benefits such as:

• 22 amino acids for muscle repair

• Essential B Vitamins

• Essential minerals such as calcium, magnesium, zinc, copper, and potassium

• Increases a healthy gut which is essential to increased performance